Cheese Making

The simple production process is carried out entirely by hand, relying on the Cornish Cheese Co’s skilled cheesemakers.

Vegetarian rennet and special starter cultures are added to the milk to make the cheeses, which are dry salted by hand before being left to mature for between 12 and 14 weeks.

The blueing occurs with a little help from nature and by piercing the cheeses each week with stainless steel rods which let in air, this helps the blue mould spread right through each cheese.

The cheeses are particularly in demand in specialist cheesemongers, delicatessens, the major supermarkets and independent retailers. They are distributed throughout Britain by a network of wholesalers or can be bought by mail order, direct from the farm.

Cheese making process

Day 1 - Stirring the rennet into the milk which then
turns into curds and whey.